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Jang Mo Jib Korean Restaurant

5075 Kingsway, Burnaby · Restaurant

Official record from Fraser Health →

Inspection summary

Jang Mo Jib Korean Restaurant has been inspected 15 times by Fraser Health Authority since November 16, 2021. The most recent inspection, on June 8, 2026, found no infractions.

4 of 15 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Food temperature control and Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 8 times across 8 separate inspections, most recently on June 3, 2025. For example: 209 - Food not protected from contamination [s. 12(a)]

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 7 times across 7 separate inspections, most recently on June 5, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 3 times across 3 separate inspections, most recently on June 5, 2026. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on October 30, 2025. For example: 304 - Premises not free of pests [s. 26(a)]

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on November 16, 2021. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

About this data

These results come from Fraser Health Authority, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

15 inspections

  1. Follow-Up Inspection

    0 infractions

  2. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): All food items in front prep cooler (kimchi, potatoes, etc) were at 10deg C as cooler is not functioning properly
      • Corrective Action(s): Staff indicated that all food items were placed there this morning within the past 30 minutes. All food items moved to a working cooler. Do NOT store any food items in here until cooler is repaired and is at 4 deg C or less
      • Violation Score: 15
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Dishwasher had 0 ppm chlorine residual after rinse cycle. This is a repeat violation. Correction order issued.
      • 2) Bucket with towels in the front servery area had 0 ppm chlorine residual. Instructed staff member to add bleach to it.
      • Corrective Action(s): 1) Owner on site called repair person to come immediately. In the mean time, staff will be using the dishwasher to wash dishes with soap/water and then using the large 2 compartment sink to sanitize dishes (fill with bleach/water mixture at 100 ppm chlorine residual) and submerse dishes for at least 2 minutes.
      • 2) Bleach solution in rag bucket achieved 100 ppm chlorine residual. This must be available at all times.
      • Violation Score: 25
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1) front prep cooler at 10-12 deg C.
      • 2) Dishwasher had 0 ppm chlorine residual after rinse cycle.
      • Corrective Action(s): Repair both equipment immediately. Correction order issued.
      • Violation Score: 15
  3. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1) Large cuts of pork left at room temperature across stove (staff moved it back into cooler)
      • 2) Dish of cut/marinated potatoes left at room temperature in back kitchen room on shelf (staff moved back into cooler)
      • Corrective Action(s): Do not leave foods at room temperature for extended periods of time.
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Dishwasher had 0 ppm chlorine residual. Sanitizer container was empty
      • Corrective Action(s): Staff replaced dishwasher sanitizer container, achieved 50 ppm chlorine after replacement. Ensure staff are regularly checking the dishwasher concentration with test strips
      • Violation Score: 15
    • 304 - Premises not free of pests [s. 26(a)]
      • Observation: A few rodent droppings observed on floor beside ice bin
      • Corrective Action(s): Remove droppings and clean affected areas
      • Correct by: Today
      • Violation Score: 3
  4. Follow-Up Inspection

    0 infractions

  5. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Food in kitchen was left at room temperature. Internal temperature of bean sprouts was 9.2°C, and cooked pork belly was 15°C. Food has been taken out of cooler for less than 2 hours.
      • 2. Internal temperature of preportioned vegetables (mushroom, onions, carrot) meaasured 7.6°C.
      • 3. Food in front prep cooler measured above 4°C. Internal temperature of radish was 7.6°C, and bean curd sauce was 7.2°C. Cooler is not in good working order, ambient temperature was between 7-9°C. Some food items were stored in this cooler overnight.
      • Corrective action(s):
      • 1. Bean sprouts and cooked pork belly were immediately transferred to working cooler.
      • 2. Preportioned vegetable bowls (x3) were discarded by the operator.
      • 3. Food above 4°C left in this prep cooler overnight was discarded (radish, bean curd sauce). Food prepared this morning was immediately transferred to working cooler. Ensure that potentially hazardous foods are not stored in this cooler until repaired.
      • Corrective Action(s):
      • Violation Score: 15
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Internal temperature of bone broth measured 40°C.
      • Corrective action(s): Operator turned stove on. Ensure that hot bone broth is held above 60°C at all times.
      • Corrective Action(s):
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): 1. Wiping cloths in kitchen were observed on counters
      • 2. Vegetables in walk-in cooler were uncovered, and stored next to raw meat.
      • Corrective action(s):
      • 1. Ensure that wiping cloths are stored in sanitizer solution (100 ppm chlorine) when not in use.
      • 2. Cover vegetables in walk-in cooler, and separate raw meats from ready to eat food.
      • Corrective Action(s):
      • Violation Score: 3
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Rodent droopings were observed in the following areas:
      • - Boiler room floor
      • - Behind ice machine
      • - Along wall in dry storage area next to walk-in freezer.
      • Corrective action(s): Remove rodent droppings. Clean and sanitize areas with a bleach solution. Continue following pest control company recommendations and maintaining good sanitation throughout the facility.
      • Date to be Corrected By: June 03, 2025.
      • Corrective Action(s):
      • Violation Score: 3
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation: Gaps were observed under and on the side of the back screen door.
      • Corrective action(s): Place door sweeps on back screen door to prevent the entry of pests.
      • Date to be Corrected By: June 10, 2025.
      • Corrective Action(s):
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Front prep cooler storing side dishes had and ambient temperature of 7-9°C.
      • 2. Low temperature dishwasher detected 0 ppm chlorine at the beginning of the inspection.
      • Corrective action(s):
      • 1. Adjust and/ or repair prep cooler to maintain temperature of 4°C or below at all times.
      • Ensure that no potentially hazardous foods are stored in this cooler until it is repaired.
      • 2. Operator fixed the dishwasher, and measured 100 ppm chlorine residual. Ensure that dishwasher is functioning properly.
      • Date to be Corrected By: June 04, 2025.
      • Corrective Action(s):
      • Violation Score: 3
      • 315 - Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)]
      • Observation: Thermometer was missing in front prep cooler.
      • Corrective action(s): Purchase thermometer for front prep cooler.
      • Date to be Corrected By: June 03, 2025.
      • Corrective Action(s):
      • Violation Score: 1
  6. Routine Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Low temperature dishwasher had 0 ppm chlorine residual after the first few attempts. Eventually achieved 50 ppm chlorine residual as there may have been an air gap in the sanitizer line
      • Corrective Action(s): 1) obtain test strips so staff can test chlorine concentration after each rinse cycle.
      • 2) check dishwasher cycle daily
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris observed underneath shelving in dry storage room
      • Corrective Action(s): Clean floors thoroughly and remove debris
      • Correct by: Today
      • Violation Score: 3
  7. Follow-Up Inspection

    0 infractions

  8. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): -17 separate pots with cooked pork bones at 15 deg C (since overnight)
      • -Entire large metal container of raw chicken at 15 deg C (since overnight)
      • (all items were stored in an upright cooler that was not working, no cold air in cooler detectable)
      • Corrective Action(s): All items were discarded.
      • Potentially hazardous foods MUST be kept at 4 deg C or less.
      • Violation Score: 25
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Various containers of vegetables uncovered in walk in cooler
      • Corrective Action(s): Ensure all foods in coolers are covered and protected from contamination
      • Correct by: Today
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Food debris observed on floors in kitchen and also in the area outside the walk in freezer
      • Corrective Action(s): Ensure to thoroughly clean kitchen consistenly
      • Correct by: Today
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Upright glass door cooler not working (at 16 deg C)
      • Corrective Action(s): Repair cooler to maintain 4 deg C or less, do not store foods in it until it has been repaired
      • Correct by :Today
      • Violation Score: 9
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: No one on site had valid FOODSAFE
      • Corrective Action(s): As discussed, there must always be at least 1 person with FOODSAFE on site at all times
      • Correct by: This week
      • Violation Score: 1
  9. Routine Inspection

    2 infractions

    • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation: Black mildew observed inside the ice machines (on the sides/cover).
      • Corrective Action(s): Scrub inside the ice machine with adequate sanitizer. Ensure to drain the ice first.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: - Three large pots of radish stored uncovered in the dry storage room.
      • - Multiple dry foods stored uncovered in the dry storage room.
      • Corrective Action(s): - Cover or seal all dry foods in the dry storage room with saran wraps, rubber bands, or tight fitting lids.
      • Violation Score: 9
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: Some fly activity inside the kitchen.
      • Corrective Action(s): Submit the three latest pest control summary reports.
      • Violation Score: 3
  10. Follow-Up Inspection

    0 infractions

  11. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): AGAIN observed potentially hazardous foods stored above the fill-lines for preparation coolers -of note the preparation coolers at the back cooking line. Various foods such as eggs, mushrooms, sauces, rice cake (hydrated) above the fill-lines -temperatures ranging 12-16 deg C (room temperature)
      • NOTE: this is a REPEAT critical infraction from the September 22, 2022 routine inspection -Correction Order issued -final warning until ticket(s) will be issued
      • Corrective Action(s): Discarded potentially hazardous foods above the fill-lines
      • Violation Score: 5
      • 301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)]
      • Observation (CORRECTED DURING INSPECTION): Ice machine in back kitchen has noticeable mold/mildew growth on the wall cavities
      • Corrective Action(s): Discard all the ice -clean and sanitize regularly to prevent the buildup of mold/mildew
      • Violation Score: 5
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Operator is mixing detergent and bleach for wiping towel sanitizer buckets in the back kitchen.
      • Corrective Action(s): Only use diluted bleach as per your Sanitation Plan for sanitizer buckets. DO NOT MIX detergent!
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Observed pooled egg and fridge storage at 1-door display fridge next to kitchen entrance.
      • Corrective Action(s): Pooled raw egg and storage is not allowed unless it is pasteurized egg.
      • Operator discarded the pooled egg
      • Operator to review the following pooled egg documents from the BCCDC.CA (emailed to operator):
      • English:
      • -http://www.bccdc.ca/resource-gallery/Documents/Guidelines%20and%20Forms/Guidelines%20and%20Manuals/EH/FPS/Food/Pooled%20Egg%20Guideline_FINAL.pdf
      • Korean:
      • -http://www.bccdc.ca/resource-gallery/Documents/Educational%20Materials/EH/FPS/Food/Pooled%20Egg%20Guideline_FINAL_Kor.pdf
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Operator is using cardboard floor liners at entrances to dining and kitchen as well observed newspaper and cardboard used for liners in the kitchen.
      • Corrective Action(s): DO NOT USE paper based floor/shelf liners they are not cleanable -use washable floor mats and clean/sanitize the stainless steel shelves as necessary
      • Violation Score: 3
  12. Follow-Up Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Ice wands stored on the floor of Walk-in freezer
      • Corrective Action(s): Dishwash the wands -keep the ice wands in a sanitary location such as clean buckets (remember that the wands are going INTO the food
      • Violation Score: 3
  13. Routine Inspection

    2 infractions

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Multiple incidences of improper cooling:
      • -a medium sized container of cooked potatoes at room temperature -worker indicates it was cooked over 3 hours ago
      • -a large container of "Ddaro Gukbab (soup)" in the Walk-in cooler at 45 deg C -operator indicates it was cooked an hour ago
      • Corrective Action(s): -Do not cool solid foods in large containers they will not cool fast enough -discarded the cooked potatoes -use your baking pans with the cooked potatoes spread evenly in a layer of 1 to 3 inches for 1-2 hours then place in your fridge
      • -Do not place hot foods in the fridges -cool the soup using ice baths and/or ice wands for 1-2 hours then place in the fridge
      • Proper cooling involves:
      • Step 1: 60 deg C to 20 deg C within 2 hours (using baking pans, ice baths/wands etc.)
      • Step 2: 20 deg C to 4 deg C within 4 hours transferred to the fridge
      • **Operator to obtain a "speed rack" for more efficient use of the baking pans not taking up preparation space
      • **Operator to submit Food Safety Plans for the:
      • 1. Cooked Potatoes
      • 2. Ddaro Gukbab (Soup)
      • Violation Score: 15
      • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Cooked potatoes container stored above the insert fill-line at front preparation cooler -temperature at 22 deg C (room temperature)
      • Operator indicates it was cooked about an hour ago and was cooling down
      • Corrective Action(s): As stated in Code 203 for the cooked potatoes -it must be cooled properly
      • Store foods in the preparation cooler below the fill-line as indicated (black line) to maintain foods at or below 4 deg C
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation: Raw eggs stored above sauce in 2-door display fridge in dry storage area
      • Corrective Action(s): Store raw meats/seafoods/eggs below ready-to-eat foods
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Some food debris observed under shelves in dry storage room
      • Corrective Action(s): Clean and disinfect
      • Violation Score: 3
      • 311 - Premises not maintained as per approved plans [s. 6(1)(b)]
      • Observation: Daily Temperature/Chemical Log sheets not being maintained for fridges and dishwasher
      • Corrective Action(s): Maintain Daily to ensure your equipment is in good working order
      • Violation Score: 1
  14. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Observed hydrated noodles stored on a shelf in the back kitchen at room temperature. Temperature was 10 deg C. Worker indicates water was added about an hour ago.
      • 2. An extra insert of rice cakes (like a hydrated noodle used for the Tteok-bokki menu item) observed double stacked on preparation cooler. Temperature was at 12 deg C. Operator indicates it was placed there an hour ago.
      • Corrective Action(s): 1. Once water is added to the noodles they are a potentially hazardous food. Either place in the fridge or cook them right away.
      • 2. Do not store potentially hazardous foods at room temperature. Any extra inserts place underneath in the fridge.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Peeled onion stored in plastic cargo baskets (similar to milk crates). These baskets cannot be adequately cleaned and sanitized in the washer due to the small grooves and crevices in it's makeup
      • Corrective Action(s): Do not store foods directly touching these baskets
      • Violation Score: 3
      • 210 - Food not thawed in an acceptable manner [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 2 large pots of frozen meats thawing at room temperature in back kitchen. Temperature was at 1 deg C
      • Corrective Action(s): Do not thaw potentially hazardous foods at room temperature. Thaw foods safely:
      • 1. overnight in the fridge
      • 2. under cool running water in original plastic bags
      • 3. as part of the cooking process
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: One of the stove range has lower shelf that is too close to the ground. The floor underneath is noticeably stained and has food debris unlike the other floor area there as it cannot be cleaned and disinfected easily.
      • Corrective Action(s): if you are unable to raise this lower shelf at least >15cm off the ground you may install a kick plate that extends flush with the ground so nothing goes underneath. You will still need to occasionally clean and disinfect this area.
      • Violation Score: 3
  15. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): Handwash sink in back area blocked off with bucket of food
      • Corrective Action(s): Keep handwash sinks clear for handwashing only
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Foods stored on the ground and uncovered:
      • -cooling beef bone soup
      • -cooling spicy soup
      • -onion bag
      • -box of cabbage
      • Corrective Action(s): Do not store foods on the ground and cover foods
      • Recommend placing more multi-level shelves in the dry storage room to accomodate this
      • Violation Score: 3
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Old mouse droppings observed in chemical storage room next to back door
      • Corrective Action(s): Clean and disinfect
      • Violation Score: 3
      • 307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
      • Observation: Bowls in use for bulk food
      • Corrective Action(s): Use scoopers with the handle out of the foods
      • Violation Score: 3
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